Summer Potato Bake

If you have a garden at home, you likely have an abundance of fresh seasonal vegetables during the summer. Use them to prepare a delicious and light meatless bake, which is excellent as a side dish for meat and fish dishes. If served as a standalone meal, don’t forget to offer a large bowl of seasonal salad alongside.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 26 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Potatoes, white

  • 2 piece Small pumpkins

  • 2 piece Bell pepper, red, fresh

  • 1 piece Onion, raw

  • pieces Salt, table

  • 3 spoons Oil, olive

  • 4 pieces Egg, fresh

  • 250 ml Milk, whole milk

Steps

  1. Preheat the oven to 180°C (350°F). Peel the potatoes, wash them, and slice them thinly using a knife or a vegetable slicer. Clean and wash the remaining vegetables. Slice the zucchini and onion into rings, and cut the bell pepper into medium-sized pieces.

  2. Bring water to a boil in a pot and add salt. Add the potatoes and cook for 5 minutes, then add the zucchini and bell pepper. Cook for another minute, then drain the vegetables well.

  3. Transfer the vegetables to a bowl and add the onion. Season with pepper and salt to taste, drizzle with a little olive oil, and mix well. Transfer the seasoned vegetables to a greased baking dish.

  4. In a bowl, whisk the eggs and mix them with the milk. Pour the mixture as evenly as possible over the vegetables in the baking dish. Bake in the preheated oven for 20 minutes or until the top turns golden brown and is nicely baked.

Nutrition Information (Per 100g)

  • Calories: 81.02 kcal
  • Fat: 3.55 g
    • Saturated Fat: 0.71 g
  • Carbohydrates: 7.81 g
    • Sugars: 1.23 g
  • Protein: 2.97 g
  • Fiber: 1.29 g

Advice

Before baking, you can sprinkle the bake with grated cheese (parmesan, gouda, etc.).